Chimichurri Chicken Tacos with Feta and Avocado

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Get ready to spice up taco night with these vibrant Chimichurri Chicken Tacos topped with creamy avocado and salty crumbles of feta. This flavor-packed dish is anything but ordinary, offering a fresh, herbaceous punch from homemade chimichurri sauce and a satisfying balance of textures in every bite.

Whether you’re feeding a crowd or planning a weeknight dinner with a twist, these tacos bring bold Argentine flair into a handheld favorite. The chimichurri marinade tenderizes the chicken while infusing it with garlic, parsley, oregano, and red pepper flakes, making every bite juicy and irresistible.

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What Kind of Chicken Works Best for These Tacos?

Boneless, skinless chicken thighs are ideal for this recipe because they stay moist and flavorful when grilled or pan-cooked. Chicken breast can be used too, but be mindful not to overcook it to prevent dryness. The key is letting the chicken soak up that chimichurri magic for at least 30 minutes (or overnight if you can plan ahead).

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Ingredients for the Chimichurri Chicken Tacos with Feta and Avocado

• 1 1/2 pounds boneless, skinless chicken thighs or breasts
• 8 small flour or corn tortillas
• 1 ripe avocado, sliced
• 1/2 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro leaves (for garnish)

For the Chimichurri Sauce:

• 1 cup fresh parsley (packed)
• 3 cloves garlic
• 2 tablespoons fresh oregano (or 2 teaspoons dried)
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and black pepper to taste

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How To Make the Chimichurri Chicken Tacos with Feta and Avocado

Step 1: Make the Chimichurri Sauce

In a food processor, combine parsley, garlic, oregano, and red pepper flakes. Pulse until finely chopped. Add olive oil and red wine vinegar, then blend until everything is well incorporated. Season with salt and pepper. Reserve half the chimichurri for topping and use the other half to marinate the chicken.

Step 2: Marinate the Chicken

Place the chicken thighs or breasts in a shallow dish or resealable bag. Pour half the chimichurri over the chicken, making sure it’s fully coated. Cover and refrigerate for at least 30 minutes or up to overnight for the best flavor.

Step 3: Cook the Chicken

Grill or pan-sear the marinated chicken over medium-high heat for about 5-6 minutes per side, depending on thickness, until fully cooked and lightly charred. Let it rest for 5 minutes, then slice thinly against the grain.

Step 4: Warm the Tortillas

Heat the tortillas on a skillet or directly over a gas flame until they’re soft with a bit of char. Keep them warm by wrapping in a clean towel.

Step 5: Assemble the Tacos

Layer sliced chicken onto each tortilla. Top with avocado slices, crumbled feta, red onion, and a generous spoonful of the reserved chimichurri sauce. Garnish with fresh cilantro and serve immediately.

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How to Serve and Store These Chimichurri Chicken Tacos

These tacos are best served fresh and hot, with the warm tortillas cradling juicy chicken, creamy avocado, and tangy feta. Set up a taco bar with toppings so everyone can build their own—perfect for family dinners or entertaining guests. Pair them with a zesty lime slaw or crispy tortilla chips and salsa to complete the spread.

If you have leftovers, store the components separately: the cooked chicken in an airtight container, the chimichurri sauce in a jar, and the toppings in small containers. Everything keeps well in the fridge for up to 3 days. Reheat the chicken gently on the stove or in the microwave and assemble tacos fresh each time.

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Frequently Asked Questions

How spicy is the chimichurri?

The red pepper flakes add a gentle kick, but it’s more flavorful than spicy. Feel free to reduce or omit them if you’re sensitive to heat.

Can I use store-bought chimichurri?

Yes, though homemade has a fresher, more vibrant flavor. If you’re short on time, a good-quality store-bought version will still work.

What can I use instead of feta?

Try cotija, queso fresco, or even shredded Monterey Jack. Each adds a different spin, so experiment based on what you love.

Are these tacos gluten-free?

If you use corn tortillas, yes! Just double-check that your other ingredients (like the vinegar and cheese) are certified gluten-free.

Can I bake the chicken instead of grilling?

Absolutely. Bake at 400°F (200°C) for about 20-25 minutes, or until the internal temp hits 165°F (75°C). Slice and serve as usual.

What other toppings go well?

Shredded cabbage, pickled onions, diced tomatoes, or a drizzle of lime crema are all great additions for extra texture and brightness.

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Want More Chicken Dinner Ideas with a Twist?

If you love these chimichurri chicken tacos, you’ll definitely want to check out these other flavorful recipes:

• One Pan Chicken with Buttered Noodles for a cozy and comforting weeknight favorite.
• Slow Cooker Creamy Ranch Chicken if you’re in the mood for a creamy, hands-off dinner.
• Creamy Garlic Chicken Breasts that bring restaurant-style richness to your table.
• Marry Me Chicken Pasta for something creamy, bold, and absolutely irresistible.
• Bourbon Peach BBQ Chicken for a sweet and smoky twist on grilled chicken.

These dishes bring big flavor to the dinner table and work great for everything from casual meals to entertaining guests.

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📌 Save this recipe to your Pinterest board so you can revisit it anytime: Nina Dishes on Pinterest

And don’t forget to share your creations in the comments! Did you try it with grilled shrimp instead? Or maybe added pickled onions on top?

I’d love to hear your spin. Let’s swap ideas and inspire each other to keep taco night fresh and fun!

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